2011 Technical Specifications
Grape Varieties Merlot with a small proportion of Cabernet Sauvignon
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates Harvest ended 11 November 2011
Fermentation Vessels Buried Georgian qvevri
Indigenous Yeast Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details Produced only in the best vintages; fermented with the skins in buried Georgian qvevri using indigenous yeasts and without temperature control. The archive preview truncates the maturation specification.
2009 Technical Specifications
Grape Varieties 90% Merlot, 10% Cabernet Sauvignon
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates Harvest ended 12 November 2009 with the selection of botrytized grapes
Vine Age 56
Fermentation Vessels Buried Georgian qvevri
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details Producer archive specification: fermented with the skins in buried Georgian qvevri using indigenous yeasts and without temperature control; the visible archive text states four years in oak, but the linked sheet was inaccessible and the remainder of its maturation specification could not be verified.
Tasting Notes Rosenthal Wine Merchant Spring 2026 release note: concentrated, mineral-drenched freshness, umami notes, visceral power and wildness.
2008 Technical Specifications
Grape Varieties Merlot with a small proportion of Cabernet Sauvignon
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates Harvest ended 27 October 2008
Fermentation Vessels Buried Georgian qvevri
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details Produced only in the best vintages; fermented with the skins in buried Georgian qvevri using indigenous yeasts and without temperature control; matured five years in oak barrels. The producer archive preview truncates the remainder of the maturation specification.
2007 Technical Specifications
Grape Varieties Merlot with a small proportion of Cabernet Sauvignon
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates Harvest ended 25 September 2007
Fermentation Vessels Buried Georgian qvevri
Indigenous Yeast Yes
Unfined Yes
Unfiltered Yes
Production Details Produced only in the best vintages; fermented with the skins in buried Georgian qvevri using indigenous yeasts and without temperature control; matured four years in oak barrels and twelve years in bottle; bottled during a waning moon without fining or filtration. Recommended serving temperature is 12–18°C.
Sources: cms.gravner.it ↗ · Compare this vintage
2006 Technical Specifications
Grape Varieties Merlot with a small proportion of Cabernet Sauvignon
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates Harvest ended Wednesday, 12 October
Fermentation Vessels Buried Georgian qvevri
Indigenous Yeast Yes
Botrytis Affected Yes
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details A Rosso Gravner selection produced only in the best vintages; fermented with the skins in buried Georgian qvevri using indigenous yeasts and without temperature control.
2005 Technical Specifications
Grape Varieties Merlot with a small proportion of Cabernet Sauvignon
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates Harvest ended 12 October 2005
Fermentation Vessels Open oak vats
Indigenous Yeast Yes
Botrytis Affected Yes
Maceration 35 days
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details A Rosso Gravner selection produced only in the best vintages; fermented with the skins in open oak vats for five weeks, using indigenous yeasts and without temperature control.
2003 Technical Specifications
Grape Varieties Merlot with a small proportion of Cabernet Sauvignon
Classification Venezia Giulia IGT
Region Venezia Giulia
Harvest Dates Harvest ended 26 September 2003
Fermentation Vessels Open oak vats
Indigenous Yeast Yes
Maceration 35 days
Oak Types Oak
Unfined Yes
Unfiltered Yes
Production Details A Rosso Gravner selection produced only in the best vintages; fermented with the skins in open oak vats for five weeks, using indigenous yeasts and without temperature control.
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1355101 | — | — | wine-searcher.com ↗ |